Cooking School: Travels With Joanne

Classes take place in Provence, Tuscany, Piedmont, the Veneto, Seville, or San Francisco for cooking enthusiasts who sign up to learn with Joanne Weir, whose culinary journeys are mouth-watering voyages to some of the world's capitals of extraordinary food. "My dad called me his 'wandering gypsy' when I was a little girl," says Joanne.

Her Weir Cooking in the City captured the prestigious James Beard Award for best general cookbook (2005). She also hosts the PBS television series, Joanne Weir's Cooking Class.

Every year Joanne leads cooking tours to Europe and conducts an annual weeklong session in her San Francisco kitchen. "These are dream trips -- experiences that can't be found in travel books," Joanne says. In addition to hands-on cooking classes and wine tastings, travelers visit with local artisans and take excursions to nearby markets.

Students find themselves luxuriously immersed in local culture. In Spain, guests stay at Seville's 17th-century Hacienda de Oran, a prime example of Andalusian architecture. In Italy, Tuscany's Chianti region welcomes Joanne's students to a villa embraced by vineyards and olive groves and owned by a noble family for seven generations. In France, Provence's Blanche Fleur guesthouse dates back to the 15th century and is situated near the renowned Chateau Neuf-du-Pape wine country.

A certain brio energizes Joanne's classes. Her first instructions are, "Engage all five senses. Learn about food by its look, touch, and smell. You'll know what it sounds like sizzling in the pan and reap its ultimate reward -- taste." Her goal is to give students confidence. "I'll be right here with you," she assures everyone.

"I love anywhere there's olive oil and wine," Joanne quips. Not surprisingly, her classes focus on the rustic, hearty food traditions of these locales. In Provence, for example, Stone Fruit and Goat Cheese Salad, chicken roasted with 40 cloves of garlic, and bouillabaisse typify what will be prepared in class. The salad is tossed with a late-harvest Riesling dressing: Its concentrated fruit flavor pairs beautifully with peaches, nectarines, plums, and cherries at their ripest peak.

Joanne's San Francisco class gives an American viewpoint to her Mediterranean-inspired cooking. (Farmer's Market Lunch, Summer Fiesta, Italian Supper on the Terrace, or Chilling and Grilling are featured menus.) Here, in her classic Victorian two-flat, the dancing patterns of majolica decorate the airy kitchen/dining room where students gather to learn, cook, eat, and sample wine.

Today, the class is treated to a lesson on preparing one of those specialty dishes, Tuscan Pork. Pork tenderloin is rubbed with a fragrant herb mixture and baked inside a crispy baguette. Sliced like a sandwich, it's a meal students won't soon forget. "Taste, taste, taste! Check your seasoning! Don't forget to salt!" Joanne reminds everyone. "Just a sprinkle teases flavors out of food."

Avid cook Rob Tessaroto of Ontario (shown here with Joanne and fellow student Nancy House) attended school as a birthday present from his wife. "Joanne's palate, approach, and enthusiasm made this an incredible gift," he says. San Franciscan Lorraine Fedorak agrees. "I've learned timing, how to have fun in the kitchen, pair wine, and use salt!" For these culinarians on tour, wanderlust is wonderful.

Joanne's European tours start at $4,300 a person, exclusive of travel costs. Her San Francisco class is $2,000, travel and accommodations not included. Visit www.joanneweir.com for information.

In small saucepan bring Riesling to boiling. Boil, uncovered, 10 to 12 minutes or until reduced to 2 tablespoons. Remove from heat. Whisk in 3 tablespoons olive oil and vinegar until well combined. Season to taste with salt and black pepper.

Meanwhile, combine panko, 1/8 teaspoon salt and 1/8 teaspoon pepper in small bowl. Place 3 tablespoons olive oil in another small bowl. Cut each goat cheese log crosswise into 3 slices. Dip each slice in oil, turning to coat all sides. Dip in panko mixture, turning to coat all sides. Place coated slices on small baking sheet. Bake cheese slices in 375°F oven about 10 minutes or until tops are very lightly browned and cheese is warm.

** Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

In food processor combine flour, polenta, sugar, almonds, lemon and orange peels, and salt; cover and process with one or two on-off turns to mix. Add egg yolks and grappa; process about 30 seconds or until crumbly. Add butter; process 20 to 30 seconds more or until mixture starts to hold together.

Crumble mixture evenly into prepared pan; do not press. Sprinkle with powdered sugar. Bake 40 to 45 minute or until top is lightly golden.